Spicy Cajun-Inspired Tilapia
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Spicy Cajun-Inspired Tilapia

Spicy Cajun-Inspired Tilapia

with Lemon-Garlic Butter and Jewelled Rice

Who doesn't love a good fish dish? We've decided to go the Cajun route and turn tilapia into a smoky, spicy delight. Tilapia fillets find their perfect home on jewelled rice filled with grilled peppers and zucchini. A finish of delectable lemon-garlic butter ensures this dish will be a hit!

Family Friendly

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes


serving amount

300 g


(Contains Tilapia)

¾ cup

Basmati Rice

1 unit(s)


1 unit(s)

Sweet Bell Pepper

1 unit(s)


1 unit(s)


2 unit(s)

Garlic, cloves

7 g


1 unit(s)

Vegetable Broth Concentrate

(May contain Egg, Crustaceans, Milk, Sesame, Fish, Wheat, Mustard, Soy, Sulphites)

1 tbsp

Cajun Spice Blend

(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)

6 unit(s)

Wooden Skewers

Not included in your delivery

0.38 tsp


¼ tsp


1.5 tbsp


4 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories780 kcal
Fat37 g
Saturated Fat17 g
Carbohydrate75 g
Sugar8 g
Dietary Fiber6 g
Protein40 g
Cholesterol135 mg
Sodium950 mg
Trans Fat1.5 g
Potassium1050 mg
Calcium100 mg
Iron4.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Medium Pot
Measuring Spoons
Measuring Cups
Small Non-Stick Pan
Large Bowl


Cook rice
  • Heat a medium pot over medium heat.
  • Peel, then mince or grate garlic.
  • When hot, add 1/2 tbsp (1 tbsp) oil, then half the garlic to the pot. Cook, stirring often, until fragrant, 2-3 min.
  • Add rice, broth concentrate, 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Bring to a boil over high heat.
  • Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
  • Remove from heat. Set aside, covered.
Prep and make lemon-garlic butter
  • Meanwhile, zest lemon, then juice half. Cut remaining lemon into wedges.
  • Roughly chop parsley.
  • Halve zucchini lengthwise.
  • Core, then halve pepper.
  • Core, then halve jalapeño. (TIP: Use gloves when prepping jalapeños.)
  • Heat a small non-stick pan over medium-low heat.
  • When hot, add remaining garlic and 3 tbsp (6 tbsp) butter. Cook, stirring often, until fragrant, 3-5 min.
  • Remove from heat.
  • Add lemon zest, lemon juice and half the parsley. Season with salt and pepper.
Prep tilapia
  • Pat tilapia dry with paper towels. Season with Cajun Spice Blend, salt and pepper. 
Grill veggies
  • Add zucchini, peppers, jalapeños and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, then toss to coat.
  • Add veggies to one side of the grill. Close lid and grill, flipping once, until tender-crisp, 4-6 min.
  • Transfer veggies to a plate to cool slightly.
Grill tilapia
  • When veggies are almost done, add tilapia to the other side of the grill. Close lid and grill tilapia, flipping once, until cooked through, 2-3 min per side.** 
Finish and serve
  • Cut zucchini into 1/2-inch half-moons.
  • Cut all peppers into 1/2-inch pieces.
  • Add rice, grilled veggies and 1 tbsp (2 tbsp) butter to the same large bowl (from step 4). Season with salt and pepper, then toss to combine.
  • Divide jewelled rice and tilapia between plates. Sprinkle remaining parsley over top.
  • Serve lemon-garlic butter on the side for dipping.
  • Squeeze a lemon wedge over top, if desired.

If you've opted to get tilapia, skip soaking the skewers. Save the skewers for another creation. Pat tilapia dry with paper towels. Season the same way the recipe instructs you to season the shrimp. (NOTE: Skip the skewering step. Save the skewers for another creation.) Bring seasoned tilapia and another clean plate to the grill.


Cook tilapia in the same way the recipe instructs you to cook the shrimp.**


Top final plates with tilapia.